Friday, May 23, 2014

Spinach and Orzo Salad

This past weekend I visited the Farmer's Market, in Bentonville, AR.  I found some fresh garlic bulbs and used them in this recipe!  The garlic was so fresh and I also found spinach, sweet onions, goat cheese and many other fresh farm grown ingredients.

Tip:  Read directions completely before preparing.

1 large lemon
3 tablespoons olive oil
2 fresh cloves garlic, paper thin sliced
5 ounces, organic baby spinach leaves (Large Packaged Container, Prewashed)
8 ounces, orzo, cooked as per instructions, drained and cooled
1 – 6 ounce can small black olives, drained
1 – 8 ounce package, feta cheese, liquid drained, and chopped
8 ounces, Sliced Honey Ham, chopped
1/4 cup red onion, paper thin sliced
pinch salt
pinch freshly ground black pepper

Completely zest the lemon and add to large mixing bowl.  Then squeeze the juice from half the lemon, adding to bowl.  Being careful not to drop lemon seeds into bowl when squeezing.  Add olive oil, and sliced garlic, then mix thoroughly.  Add the rest of the ingredients into bowl.  Toss thoroughly and combine.  Enjoy!

Servings:  8